Grilled Suckling Pig (cochinillo A La Parrilla)
Grilled Suckling Pig, known as Cochinillo a la Parrilla, is a traditional dish from the Extremaduran cuisine. This succulent and flavorful dish is a favorite for special occasions and gatherings.
Ingredients
- 1 suckling pig, about 10-12 pounds
- Sea salt
- Garlic cloves
- Fresh rosemary
- Extra virgin olive oil
Instructions
- Preheat the grill to medium-high heat.
- Score the skin of the suckling pig and season generously with sea salt.
- Stuff the cavity of the pig with garlic cloves and fresh rosemary.
- Secure the pig on the grill and cook for about 4 hours, turning occasionally, until the skin is crispy and the meat is tender.
- Remove from the grill and let it rest for 15 minutes before carving.
- Drizzle with extra virgin olive oil before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 4 hours
- Total time:
- 4 hours
- Cooking method
- Grilling
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 0g
- Fat
- 28g
Supplies
Grill Grill brush Meat thermometer
Tools
Carving knife Tongs Basting brush
Serving suggestions
Serve the Grilled Suckling Pig with roasted vegetables and a glass of red wine for a complete and satisfying meal.
Tips & tricks
For the best results, ensure the grill is at the right temperature and monitor the cooking time carefully to achieve a crispy skin and tender meat.
Cost
$100